Chocolate cake with black currants. Perfect yoghurt cake with black currants How to bake a cake with currants

Preparing for an important event always involves thinking about what culinary masterpieces to surprise your guests. The treat served with tea can be purchased at the store, but is it comparable to what you can prepare yourself? Blackcurrant cake can be such a culinary delight.

You can prepare a treat with this ingredient in different ways. Some of them are more complicated, others are simpler, but no matter which one you choose, you will still get a delicious dish that you can serve on a holiday table, or just for a family tea party.

Simple recipe

Preparing a treat this way won’t take much time. If desired, any housewife can prepare a blackcurrant cake using this recipe.

Products:

• Sour cream – 1 glass;
• Eggs – 3 pcs.;
• Milk – 80 ml;
• Flour – 250 g;
• Vegetable oil – 60 g;
• Black currant – 350 g;
• Salt - a pinch;
• Baking powder – 12 g;
• Sugar – 130 g.

Cooking:

1. Sift the flour, combine with baking powder, mix thoroughly. Add sugar, egg, butter, milk, eggs, salt to the mixture. Beat all ingredients using a blender;
2. Now put the dough in a baking dish (preferably silicone). Place 2/3 of all the berries on top of the dough and place the pan in the oven. The cake should be baked at 180 degrees for about half an hour;
3. This recipe assumes that you now need to generously grease its entire surface with sour cream. Place the remaining berries on top for decoration;
4. Place the treat in the refrigerator for several hours - it needs to brew.

With blackcurrant jam

This recipe is also simple, and you can prepare a delicacy using it even for the most picky guests.

To prepare a cake with blackcurrant jam according to this recipe, arm yourself with the following products:

• Kefir – 200 ml;
• Flour – 200 g;
• Jam – 200 g;
• Sour cream – 400 g;
• Sugar – 2 cups;
• Eggs – 3 pcs.;
• Chocolate – 2 bars;
• Soda – 1 tbsp. l.

Cooking:

1. Combine eggs and sugar (200 g), beat with a mixer - white foam should form. Mix soda and kefir (it is not necessary to extinguish the first). Combine this mixture with jam and stir so that the mass becomes a single consistency;
2. Sift the flour (it can be replaced with a similar amount of semolina) and pour it into the kefir-jam mixture. Knead the dough and pour the egg mixture into it, knead again;
3. Preheat the oven, grease the baking dish with oil, pour 1/2 of the dough into it, bake for 20 minutes;
4. We bake the rest of the dough in the same way, let the cakes cool. They will turn out to be quite thick, so cut each of them in half lengthwise;
5. We combine sour cream and a glass of sugar, from which we will beat the cream for our delicacy. If you want, you can add a little cocoa to it, but then its color will merge with the color of the cakes;
6. We coat the latter with cream, sprinkle the top layer with grated chocolate or other powder or glaze to taste;
7. The dish needs time to soak, which will take a couple of hours (or longer).

Chocolate cake

This method is a little more complicated than the previous ones, including due to the preparation of chocolate glaze.

But nothing is impossible, so we prepare the ingredients and prepare a chocolate sponge cake with black currants:

• Chocolate – 4 bars;
• Eggs – 8 pcs.;
• Sugar – 270 g;
• Liqueur – 80 ml;
• Currants – 0.4 kg;
• Lemon juice – 10 ml;
• Cream – 75 ml;
• Butter – 250 g;
• Gelatin – 2 g.

Cooking:

1. Sprinkle the berries with a small amount of sugar and set the container with them aside. This is necessary to form syrup. Now let's take care of the wood. To prepare a chocolate sponge cake, you need to melt 3 chocolate bars in a steam bath, and grind 120 g of sugar with 8 yolks;
2. Beat 6 egg whites and 120 g of sugar until white foam forms. Combine the two resulting mixtures and mix very carefully;
3. Next, we “arm ourselves” with a cooking bag and use it to squeeze the dough into a baking dish. In an oven preheated to 170 degrees, bake several thin cakes;
4. Now we are preparing chocolate ganache, which we will use to coat the cake. We dilute gelatin in water (it should be cold). Grind 1/2 of the total volume of berries using a blender, and then grind using a sieve. Add lemon juice, sugar (30 g), liqueur, currants to the mixture, put it in the oven, let it boil, and then add gelatin into it, mix everything thoroughly;
5. Chop chocolate (3 bars), heat it in a water bath and add the resulting berry syrup to it. Beat the mixture and let cool;
6. Soften the butter, add it to the ganache along with the currants (leave a handful of berries to decorate the cake);
7. Instead of ganache, according to the proposed recipe, you can use sour cream - combine sour cream and cream in equal proportions, add currants, stir;
8. Take a baking dish that does not have a bottom, but has high edges, and place it on a baking sheet. This is necessary for the convenience of forming the treat. We lay the cake down, spread it with currant ganache and do the same procedure with all the other cakes;
9. Place the mold in the refrigerator for 2 hours, then remove it and cover the top cake with chocolate glaze. To do this, melt a chocolate bar, add cream, let it cool a little;
10. Decorate the center of the finished treat with berries set aside in advance.

With mousse

The treat will be soft and tender. Making a sponge cake with blackcurrant mousse will also require some effort, but you will be pleased with the result.

Products:

• Sugar – 200 g;
• Cottage cheese – 250 g;
• Eggs – 2 pcs.;
• Vanilla – 10 g;
• White chocolate – ½ bar;
• Flour – 80 g;
• Black currant – 0.3 kg;
• Baking powder – 0.5 tsp;
• Cream – 200 ml;
• Gelatin – 15 g.

Cooking:

1. Beat the eggs with a mixer (5 minutes), adding sugar and vanilla at the same time. When the mass increases in volume, combine them with baking powder and sifted flour;
2. Line a baking pan with parchment, pour the dough onto it and place in a preheated oven. You need to bake the biscuit for 25 minutes, and set the temperature to 180 degrees;
3. Now let's make the mousse. Melt the chocolate in a water bath. Cover the defrosted currants and juice with sugar, transfer them to a saucepan, boil them, and then grind this mixture through a sieve. Place a few spoons of the resulting substance in a separate container, it will be useful later;
4. Add gelatin (10 g) diluted in water to most of the currant mixture. Heat the mass, but do not let it boil. Now let it cool. Combine cottage cheese and chocolate, stir, add to the berry mixture, mix all ingredients thoroughly;
5. Whip the chilled cream, add to this mass, stir and send for min. for 10 in the refrigerator;
6. Spread the resulting mousse onto the cooled sponge cake, level the layer, and if this is difficult to do evenly, use a design made from a mold without a bottom and a baking sheet (as in the previous recipe);
7. After 2 hours of infusion in the refrigerator, the cake is ready to decorate. Mix the remaining currant substance and diluted gelatin (5 g), heat the mixture, let it cool and decorate the delicacy with this glaze.

Soufflé cake

This treat, as they say, melts in your mouth. Making a blackcurrant sponge cake soufflé is a very simple task.

Every year for my birthday I make a cake with berries, but I never know in advance which ones. On the one hand, there are a lot of different berries during this period, but on the other, it’s not always possible to buy what you want. So this year it’s like this: initially a cake with raspberries was planned, but due to the cool weather it was not possible to collect the required number of berries for the cake. I went to the market, saw black currants, bought them and decided to make a cake with them. A few years ago I made a cake with two types of currants, and everyone really liked it, so I had no doubt about the taste of the cake.

The blackcurrant cake turns out to be light: a delicate sponge cake soaked in currant juice and liqueur, a creamy layer and jelly with currants - just a heavenly pleasure!

Let's prepare the necessary products from the list for the cake.

Let's start preparing the cake with a sponge cake. Lately I've deviated from the classics and started making sponge cakes with yogurt. Mix dry ingredients in a bowl: sift flour and cocoa, add salt, sugar and soda.

Melt the butter in a saucepan, cool, add vegetable oil, yogurt and egg. To stir thoroughly.

Add liquid ingredients to the dry mixture in parts, stirring with a spoon.

Mix the dough until smooth.

At the very end, add vinegar to the dough.

Line the bottom of the mold with parchment and pour out the dough. My mold has a diameter of 22 cm, but in this case you can take 24-25 cm.

Preheat the oven to 180 degrees and bake the biscuit for 40 minutes, until dry. When pressed from above, the biscuit should spring back.

Cool the biscuit on a wire rack, turning the pan upside down.

Next, the biscuit needs to be soaked. Any syrup, compote or juice will do. I have a liquid mass of black currants, ground with sugar, to which I added a little berry liqueur. I did not remove the biscuit from the mold.

Pour gelatin into 60 ml of cold boiled water and leave for 15 minutes. Then dissolve in a water bath and let cool. In the bowl of a food processor, beat the cream with sugar until thick. Without stopping the processor, add the gelatin mass.

Pour the creamy mixture onto the biscuit and put it in the refrigerator to harden. My mixture froze within an hour.

To fill the top layer, you can use ready-made jelly or prepare a concentrated compote. I used ready-made jelly because there were few berries. Dilute a pack of jelly in a glass of hot water, stir thoroughly and cool.

Wash and dry the currants, trim off the tendrils on the ends of the berries. Arrange the berries on top of the creamy layer.

Place the cooled jelly in the refrigerator so that it sets a little, otherwise it may simply leak through the mold and ruin not only the cake, but also the refrigerator. Pour the jelly that has begun to harden onto the berries, preferably using a tablespoon, so that the entire surface is covered evenly.

Place the blackcurrant cake in the refrigerator until completely set. Before serving, run a sharp knife around the edge of the pan, remove the ring and carefully transfer the sponge cake to a plate. Serve the cake immediately to the table.

Bon appetit!

Hello everyone, I haven't seen you for a long time!! Today I want to show you a recipe for an amazingly delicious chocolate cake. I don't think you've ever come across such a simple recipe. This is one of my favorite chocolate cake recipes. The cake turns out very tender and has a rich chocolate flavor and moderate moisture.

Everyone who tries this cake thinks that it consists of many complex ingredients, but in fact, you can find all the ingredients for this cake at home.

Recipe

Ingredients:

Flour - 250 g
Soda - 1 teaspoon
Salt - 1 teaspoon
Sugar - 250 g
Cocoa - 70 g
Eggs - 2 pcs.
Butter - 60 g
Vegetable oil - 60 g
Milk - 270 ml
Wine vinegar - 1 tbsp. spoon

Cream:

Sour cream - 200 g
Powdered sugar - 150 g
Blackcurrant - 300 g

Preparation:

In a deep bowl, mix flour, soda, salt, sugar and cocoa. Mix everything with a whisk until smooth. Then add eggs, soft butter and vegetable oil. Gradually pour in warm milk and add wine vinegar at the very end. Now all you need to do is mix all the ingredients well. The mass should become homogeneous and smooth. To bake the cakes, you need to take a mold with a diameter of 16 to 20 cm. Only half of the dough should be placed in a greased mold. During baking, the mass will double and will be higher than the pan. Bake the cakes at 175 degrees for about 45-50 minutes. Allow the finished cakes to cool slightly and carefully place them on a plate. As a result, you will get two airy chocolate cakes.
To assemble the cake, you can use any cream you like. I prepared sour cream with black currants; I think this cream and berries go well with chocolate cake. You just need to beat the sour cream with powdered sugar and grind the blackcurrants through a sieve to get the juice. Add juice to sour cream. And the cream is ready! :)

I love this recipe for its simplicity and delicious chocolate taste. You can prepare this cake on the eve of any holiday or birthday. Overnight in the refrigerator the cake will only become even more tender and soft and soaked in a delicate cream.

Bon appetit!

1. Beat eggs with sugar until fluffy white foam. Mix all the dry ingredients together and gently fold them into the egg foam with a wooden spoon. Pour the dough into a 24cm diameter pan lined with parchment paper and bake in the oven at 190C for 45 minutes. Then let the biscuit cool slightly in the mold, then remove it from the mold and let it cool completely. Cut the biscuit lengthwise into two parts.

2. For the cream, chop the dark chocolate and place in a bowl. Bring the heavy cream to a boil (but do not boil!) and pour over the chocolate. Stir until the chocolate is completely dissolved. Mix sour cream with sugar and beat with a mixer. Then stir in the cooled chocolate and the cream is ready.

3. Place the bottom cake in the mold and soak it with strong coffee. Spread half of the chocolate cream on top. Place a second cake layer on top of the cream, also soaked with coffee on the bottom. Spread the remaining cream on top.

4. For currant cream, mix currant jam with cream cheese. Separately, beat the cream and sugar. Soak gelatin in cold water for 5 minutes. Lightly heat the currant liqueur and dissolve the squeezed gelatin in it. Mix it into the currant and cheese mixture. At the end, stir in the whipped cream. Pour the resulting cream onto the cake and smooth it out. Place the cake in the refrigerator for 4 hours. Decoration - to your own taste.